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Creamy Chicken Enchilada Recipe

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This recipe for Creamy Chicken Enchilada, by , is from Momma Bear's Cookbook II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Becky Gilstrap

Category:
Category:

Ingredients:  
Ingredients:  
15 small corn tortillas
3 cups cooked chicken breasts, cubed or shredded
2 small cans green enchilada sauce
1 small can diced green chilies
3/4 cup fat-free sour cream
1 can 98% fat-fre cream of mushroom soup
1 cup reduced fat mexican cheese shreds

Directions:
Directions:
Preheat oven to 350.
Combine mushroom soup, sour cream, green chilies and 1 can of enchilada sauce in a bowl. Pour 1/2 can of enchilada sauce on the bottom of a 9X13-inch baking dish.
Tear 5 corn tortillas and place at the bottom of the dish, covering the sauce. Add 1/2 of the soup mixture and 1/2 of the chicken on top of the tortillas.
Add five more tortillas, the other 1/2 of the soup and the rest of the chicken on top of the first layer. Top off with the five remaining corn tortillas, 1/2 cup of remaining enchilada sauce and shredded cheese.
Bake for 30 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
12

 

 

 

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